Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn’t one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf (page 513) or another rice dish. Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (again, longer cooking); or veal shoulder or round.

　　

Ingredients

makes 4 servings

　　1 tablespoon extra virgin olive oil

　　2 pounds boneless lamb, from the shoulder or leg, cut into 1- to 2-inch chunks

　　Salt and black pepper to taste

　　5 or 6 garlic cloves, slivered

　　2 lemons

　　1 cup dry white wine, stock, or water

　　

Step 1

Put the oil in a large deep skillet with a lid and turn the heat to medium-high. A minute later, add as many chunks of lamb as will fit without crowding (you will inevitably have to brown in batches). It will take 3 or 4 minutes for the pieces to brown; when they do, turn them and sprinkle them with salt and pepper. Adjust the heat so the pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove it from the pan and add another piece or two. The entire browning process will take 10 to 15 minutes.

　　

Step 2

When all the meat has been removed from the pan, turn off the heat and wait a minute for the pan to cool a bit. Turn the heat back to medium and add the garlic; wash and slice one of the lemons and add it also. Cook for about 30 seconds, then add the liquid. Raise the heat to high and let the liquid bubble away for a minute. Return the meat to the pan and cover; adjust the heat so the mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water once or twice.)

　　

Step 3

Cook, undisturbed (you can stir occasionally if you want to, but it’s unnecessary), until the meat is very tender, about 1 1/2 hours. Taste and adjust the seasoning, then serve over the rice with the other lemon cut into wedges.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.